KR101977907B1 - Manufacturing method of grilled miichthys miiuy using miichthys miiuy marinade - Google Patents

Abstract

The present invention relates to a method of marinade a semi-high-protein low-calorie food containing a nutrient beneficial to the human body, to which various seafood and the like are added, and a cumin paste, a butter, and a garlic, The present invention relates to a method of manufacturing a broiler fish using a nail, which comprises the steps of: a) a crotch repair step of removing a head, a tail and a bone, b) equally dividing the prepared croaker of step a) into a predetermined size and marinizing the divided croaker; c) forming at least one sheath on the marinated brood of step b) in an oblique or upright position; d) ripening the octopus legs and forming at least one sheath on the digested octopus legs, either diagonally or dashed; (e) mixing 56.0 - 64.5% by weight of melted butter, 16.5 - 18.0% by weight of chopped garlic, 1.0 - 2.0% by weight of salt, 1.5 - 3.5% by weight of red pepper powder, and 16.5 - 20.5% by weight of red pepper powder to prepare a buttermilk sauce. f) 20 to 40 parts by weight of octopus leg of step d), 20 to 40 parts by weight of seafood and 20 to 40 parts by weight of potato are put into a cooking vessel with respect to 100 parts by weight of the croaker of step c) Butter Garlic sauce and evenly boiled steps; And g) baking croaker, octopus legs, seafood and potatoes in a hot pepper sauce buttered garlic sauce of step f) in an oven at a temperature of 190 to 210 ° C for 8 to 10 minutes.

Description

{Manufacturing method of grilled miichthys miiuy using miichthys miiuy marinade}

The present invention relates to a method of marinade a semi-high-protein low-calorie food containing a nutrient beneficial to the human body, to which various seafood and the like are added, and a cumin paste, a butter, and a garlic, The present invention relates to a method for manufacturing a broiler meat using a soybean paste.

Miichthys miiuy is distributed in Korea and the South Sea. It is stated that Cmdr has been treated as a useful fish from ancient times through the classical literatures such as "an asset word" of Jeung Yakjeon and " It is said that it is a food that is tasty and has a warm temperament, which enhances the energy of the five-legged meat and strengthens the bones.

In addition, Codfish has been used as a recipe for complementing Yang when the body's ovary is exhausted and the body's strength is lowered. On the other hand, the croaker has different flavors and texture, and is known as a delicious and precious fish. The head, bones, and the internal organs are heavily used to make hot water, and the boule is filled with beef, tofu and cucumber. I put the beef, tofu, cucumber cow in the inside and boil the end by thread, and then cook the rounded food. In addition, the gallbladder is made of gall, the egg is made into egg (fish egg), and the shell is chewy.

From the nutritional point of view, it is rich in protein and nutrients such as vitamins, potassium, etc. It helps the health of the elderly and patients, It is known that it is rich in ingredients and is also effective for growth and development of children. Traditionally, it was made of dried fish (dried fish), which was used for carving of the nobles, hospitality and ceremonial occasions, and the boule was used for glue (阿 胶), which is used mainly by carpenters. Currently, the development and research are being carried out to utilize the Korean language as a variety of ingredients. Despite the fact that it is a food for special health use in the summer, it is low in consumers' preference to be. In addition, when we look at the statistics of citizen consciousness about Codfish, it is general that the Codfish is high quality fish and it is expensive.

Therefore, in recent years, a new recipe of Korean traditional cod sole has been proposed, which can be eaten freely by anyone, reflecting the above problems.

As a prior art related to such a croaker, Korean Patent Registration No. 10-0578475 discloses a dyestuff composition containing a pine leaf extract, a method for producing a low salt croaker using the same, and a croaker made according to the method.

The above-mentioned technique was performed by adding pine needle extract obtained by breaking the pine needle to water mixture at a mixing ratio of 1: 8 to 12 for 1 hour and 40 minutes to 2 hours and 20 minutes, in a ratio of 6 to 15% A first step of preparing a 4 to 13% saline solution containing a pine needle extract; A second step of drenching the washed broodstock with the dampening solution prepared in the first step; And a third step of washing the broodstock washed in the second step and then drying the broodstock in the second step. This is a technique aiming at preserving the richness of the broth and retaining it for a long period of time and keeping it in a low salt state for a long period of time.

However, the above-mentioned technology has the advantage of keeping the original flavor of the fish for a long time and being able to be stored for a long period of time. However, not only the meat is hardened due to excessive release of water during the drying process, There is a problem in that it is not suitable in places where fast rotation rate like a restaurant is required because of a long manufacturing period as well as deterioration in taste and texture.

Korean Registered Patent No. 10-0578475 (registered on May 3, 2006) Korean Registered Patent No. 10-1297896 (registered on December 13, 2013) Korean Patent Publication No. 10-2017-0056183 (published on May 23, 2017)

The inventors of the present invention have conducted intensive studies to meet the taste demanded by consumers with a high-protein low-calorie food such as marinated herring and a variety of seafood in a hot pepper paste butter garlic sauce prepared by adding hot pepper paste, butter, garlic, , The preference degree and the texture were remarkably improved as compared with the conventional croaker, and the present invention was completed.

Accordingly, it is an object of the present invention to provide a method of manufacturing a minced fish roe using a cummer marinade which can be ingested in a delicious food for both sexes according to a food trend that is popular recently, while retaining the taste and soft texture of the croaker.

[0008] The present invention provides a method of manufacturing a toothbrush, comprising the steps of: a) a crotch repair step of removing a head, a tail and a bone, b) equally dividing the prepared croaker of step a) into a predetermined size and marinizing the divided croaker; c) forming at least one sheath on the marinated brood of step b) in an oblique or upright position; d) ripening the octopus legs and forming at least one sheath on the digested octopus legs, either diagonally or dashed; (e) mixing 56.0 - 64.5% by weight of melted butter, 16.5 - 18.0% by weight of chopped garlic, 1.0 - 2.0% by weight of salt, 1.5 - 3.5% by weight of red pepper powder, and 16.5 - 20.5% by weight of red pepper powder to prepare a buttermilk sauce. f) 20 to 40 parts by weight of octopus leg of step d), 20 to 40 parts by weight of seafood and 20 to 40 parts by weight of potato are put into a cooking vessel with respect to 100 parts by weight of the croaker of step c) Butter Garlic sauce and evenly boiled steps; And g) baking croaker, octopus legs, seafood and potatoes in a hot pepper paste buttery sauce of step f) in an oven at a temperature of 190 to 210 ° C for 8 to 10 minutes.

In addition, in the step c) of the step c), the medium is divided into a predetermined size and the olive oil, salt, and pepper are immersed in a mixed source at a ratio (wt / wt / wt) of 1: 0.2-1.0: 0.2-1.0 step; And dill and thyme were added to the source at a ratio of 1: 0.1-0.2: 0.4-0.6 (wt / wt / wt) Time-aging; < / RTI >

Meanwhile, the seafood in step f) may be at least one selected from the group consisting of shrimp, mussel, shellfish and mussels, and the dipping step in step d) may be carried out at a temperature of 97 to 100 ° C It is preferable to heat it.

The broth produced with the croaker marinade produced by the method of the present invention,

First, by completely eliminating trimethylamine, which is a major component of fish meat, through marinade, consumers who are sensitive to fish can feel free to eat,

Secondly, by grilling the marinated peanut butter, garlic, and other marinated croutons and various seafood with the addition of hot pepper paste butter garlic sauce in the oven, in addition to the taste of the minerals themselves, You can provide all your favorite foods,

Third, the functional and sensory properties are improved, so that the value of food can be increased and a new area in the market can be established, and furthermore, it can contribute to the economic activity of fishermen.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a method of manufacturing a broth using a cermar marinade according to a preferred embodiment of the present invention.
FIG. 2 is a photograph showing a state in which the prepared fish is immersed in a source mixed with olive oil, salt, and pepper together with dill and thyme in the manufacturing method of FIG. 1;
Fig. 3 is a photograph showing a state in which the brood soaked in the sauce is aged in the manufacturing method of Fig. 1;
Fig. 4 is a photograph showing the formation of a sheath on the surface of aged croaker in the manufacturing method of Fig. 1;
FIG. 5 is a photograph of a self-supporting octopus leg in which a sheath is formed in the manufacturing method of FIG. 1;
Fig. 6 is a photograph showing the produced Kochujang Butterlich sauce in the manufacturing method of Fig. 1;
Fig. 7 is a photograph showing a state in which buttered garlic sauce of red pepper paste is simmered in croaker in the manufacturing method of Fig. 1;
Fig. 8 is a photograph showing the state before baking croaker and various seafood in a oven, in which the pepper paste butter garlic sauce was produced in the manufacturing method of Fig.
FIG. 9 is a photograph showing the state after baked in the oven, with the seaweeds and various seafoods produced by the pepper paste butter garlic sauce in the manufacturing method of FIG.

The method for manufacturing a broth using a cermar marinade according to the present invention comprises:

a) Crimson grooming steps to remove the hair, tail and bones from the semi-finished jung min fish;

b) equally dividing the prepared croaker of step a) into a predetermined size and marinizing the divided croaker;

c) forming at least one sheath on the marinated brood of step b) in an oblique or upright position;

d) ripening the octopus legs and forming at least one sheath on the digested octopus legs, either diagonally or dashed;

(e) mixing 56.0 - 64.5% by weight of melted butter, 16.5 - 18.0% by weight of chopped garlic, 1.0 - 2.0% by weight of salt, 1.5 - 3.5% by weight of red pepper powder, and 16.5 - 20.5% by weight of red pepper powder to prepare a buttermilk sauce.

f) 20 to 40 parts by weight of octopus leg of step d), 20 to 40 parts by weight of seafood and 20 to 40 parts by weight of potato are put into a cooking vessel with respect to 100 parts by weight of the croaker of step c) Butter Garlic sauce and evenly boiled steps; And

g) baking croaker, octopus legs, seafood, and potatoes in a hot pepper sauce buttered garlic sauce of step f) in an oven at a temperature of 190 to 210 ° C for 8 to 10 minutes.

Hereinafter, the method for manufacturing the minced fish roe using the cummer marinade according to the present invention will be described in detail for each step.

a) Grooming of semi-traditional Korean

In the step a), the prepared semi-finished jeans are divided into two parts separated from each other around the back part, and then the non-edged parts such as the head, tail and bones are removed.

The above-mentioned Cedar (scientific name: Nibea imbricatus ) is a fish belonging to the genus Cervus spp., and is distributed in the southwestern coast of Korea, the South China Sea, and the southernmost part of Japan. It lives mainly on the mud floor of about 40 - 120m in depth, and lives on the lower floor during the day and goes up slightly at night. Cirrus is seasonal, and in autumn, it is wintering in the coast of Jeju Island, and in spring it moves north. Spawning season is from July to September, and the spawning ground is off the coast of Incheon. The first-year-old grows up to about 33 cm in total body length, and the second-year-old is about 43 cm, the third-year-old is about 51 cm, the fourth-year-old is about 56 cm, the fifth-year-old is about 60 cm and the sixth-year-old is about 63 cm. Cream is mature at the age of 3 years and can be matured. Feeding mainly eats benthos such as shrimp, moor, and small fish.

On the other hand, when cleaning the above-mentioned semi-permanent minerals, the incisors or the stomach of the half-skinned miner fish or the abdomen are cut at the same time with a sharp knife to remove the internal organs and bones in the minerals and then remove the head and tail. That is, only lean meat is left. In other words, it removes the non-edible parts except for the edible parts of the croaker, and removes the parts that are difficult to ingest, such as scales, gills, guts, fins, and intestines.

The croaker treated in the above-described process can be sanitarily cleaned in flowing water three to four times, and a so-called flaking operation in which a certain amount of salt is added to the washed croaker can be additionally performed.

On the other hand, the term " corroding " in the semi-finished fish meal is derived from the Sugando area in Sinan County, Jeollanam-do, and is interpreted as meaning a food that is salted fish in other areas.

It is also used to refer to fishes such as mullet, mullet, bass, bass, and mackerel. It is used to cook fish such as fresh crust and pickled properly in sun salt, and then sunshine and sea breeze For about 40 days.

b) Marinated process of Codfish

In step b), the trimmed minced fish is divided into small pieces having a predetermined size, and the divided minced fish is marinated. The size of the fish is not limited when the fish is divided equally, but it is preferable to divide the fish into sizes that are easy for one person to ingest, based on the central portion where the fish is the most abundant.

The term "marinade" is a dictionary meaning, "juice with spices that soak meat, fish, etc. before cooking" and refers to a juice that is prepared by marinade before cooking such as meat or fish. And gives flavor and flavor to increase the preference of meat products, as well as eliminate the strong smell of meat and neutralize the fat.

On the other hand, as an example of marinating the above-mentioned divided minced fish, the minced fish may be immersed in a mixed source of olive oil, salt and pepper at a weight ratio of 1: 0.2-1.0: 0.2-1.0.

Next, as shown in the photograph shown in Fig. 2, the dill and the thyme are uniformly spread over the entire area of the inner portion of the lower portion in a weight ratio of 1: 0.1-0.2: 0.4-0.6 give.

Here, the above-mentioned dilution and time are a kind of herbs, and they have anti-corruption and sterilizing power, which are advantageous for storing food, and have a unique flavor and taste, which not only removes the bad taste of the medium, but also emits an appetizing scent .

As shown in the photographs shown in FIG. 3, when the medium and time are raised as described above, the medium is matured for 22 to 26 hours while inverted so that the fresh medium of the medium is in contact with the bottom of the container. At this time, when the croaker is aged for more than 26 hours, the texture of the croaker is excessively softened and the texture and taste are lowered. When the croaker is aged for less than 22 hours, the croaker unique odor is completely removed .

After the fermentation is completed, the marinated cider has the advantage of not only eliminating trimethylamine, which is a major component of cider, but also improving the texture and texture of the chewy gum, and reducing the variation in taste at each cooking.

c) Sheath formation in marinated croaker

As shown in the photograph shown in FIG. 4, at the bare surface of the marinated brood at step b), a slit is formed at least once in an oblique line or a straight line, So that it can be easily bake in the oven at the same time as it penetrates evenly into the inner part.

In one embodiment, sheaths are sliced in a diagonal or dashed form at a depth of 1 mm to 3 mm, preferably at intervals of 15 mm to 25 mm, on the outer surface of the marinated croaker, Here, the trunk portion of the fleshy fish preferably forms a sheath at least 1.2 to 1.5 times as deep as the other portion.

d) Pretreatment of the immature octopus

In step d), the shell of the octopus is peeled off and then the legs of the octopus are sufficiently washed with water. Then, the head and legs are separated and the viscera is removed.

The separated octopus legs can be cooked by cooking, which is one of the basic processes in food processing, either by adding water to the raw material or by heating it to 97 to 100 DEG C for a certain period of time using the moisture of the raw material . Jellyfish softens the tissue by denaturing the protein, removing some unnecessary water-soluble components, fat and minerals in the raw material, and also has the effect of inactivating the enzyme and pre-sterilizing the microorganism.

As shown in the photograph shown in FIG. 5, the cooked octopus legs are formed in a shape of a slit or a straight line so as to be able to bake easily in the oven while allowing the pepper to be described later to be evenly distributed to the inside of the octopus leg Make at least one sheath.

e) Manufacture of red pepper paste butter garlic sauce

In step e), 56.0 to 64.5 wt% of melted butter, 16.5 to 18.0 wt% of chopped garlic, 1.0 to 2.0 wt% of salt, 1.5 to 3.5 wt% of red pepper powder, 16.5 to 20.5 wt% % To prepare a red pepper sauce buttered garlic sauce.

Butter is a food in which fat of milk is separated and solidified. To add flavor, butter is added in an amount of 56.0 wt% to 64.5 wt% based on the total weight% of the sauce. When butter is added in an amount of more than 64.5% by weight based on the total weight%, oleic acid, which is a fatty acid, is increased and the calories are increased. In addition, The flavor of the sauce is enhanced and the flavor is emphasized. When the content is less than 56.0% by weight based on the total weight%, the flavor and flavor of the butter may be insignificant and the overall taste of the sauce may be deteriorated.

The garlic cloves are allicin in the (allicin) is a strong bactericidal action, which penicillin (penicillin) or teramayisin (terramycin) than sterilizing power are strong, Ge (germanium) is when combined with vitamin B _1, the absorption of vitamins B ₁ unlimited, It is stored in the body and used for fatigue or fatigue. When allysine binds to lipids, it cleanses the blood, activating the cells, promoting blood circulation, and warming the human body. Allysine stimulates the gastric mucosa, promotes gastric secretion, promotes colon cleansing, strengthens the liver with strong cysteine and methionine detoxifying action, and alliin, thioether, melphantane, Hydrogen and its derivatives are a kind of spice which has excellent function of discharging heavy metals such as water temperature and removing bacteria. On the other hand, the minced garlic is added in an amount of 16.5% by weight to 18.0% by weight based on the total weight% of the sauces to improve the taste of the sauce. When the crushed garlic is added in an amount exceeding 18.0% by weight based on the total weight percentage, the garlic-specific odor is very strong. When the garlic is added in an amount less than 16.5% by weight based on the total weight% Can be reduced.

The salt is a compound of sodium (Na) and chlorine (Cl), and is added in an amount of 1.0 to 2.0% by weight based on the total weight% of the source to enhance the flavor of the sauce. When the salt is added in an amount exceeding 2.0 wt% based on the total weight%, the salty taste becomes strong and the ingestion becomes difficult. When the salt is added in an amount of less than 1.0 wt% based on the total weight%, the function of enhancing the taste of the sauce becomes insignificant .

The red pepper powder was prepared by removing the foreign matter on the surface of red pepper, picking up the faucet, breaking the stomach, shaking off all the seeds, grinding finely, and grinding it about twice. Red pepper powder can be divided into fine red pepper powder, medium red pepper powder, and rough red pepper powder depending on the application. In order to prepare the sauce, it is preferable to use fine red pepper powder having a particle size of 45 mesh to 55 mesh. On the other hand, the red pepper powder is added in an amount of 1.5% by weight to 3.5% by weight based on the total weight% of the sauce to add a spicy taste to the sauce. When the above red pepper powder is added in an amount exceeding 3.5 wt% based on the total weight%, the spicy taste is intensified, which may cause a sense of discomfort to the elderly, children, or consumers who are sensitive to hot spots. When the red pepper powder is added in an amount of less than 1.5 wt% The pungent taste may become insignificant and the overall taste and flavor of the sauce may be lowered.

The kochujang was developed by the influx of red pepper after the 16th century. It was made from soy sauce and salt, which was used to match the liver with the sweetness of red pepper powder, sweetness obtained from carbohydrates such as glutinous rice, rice and barley, Is an excellent nutritional food that is harmonious with the salty taste. In addition, Kochujang contains protein, fat, vitamin B ₂ , vitamin C, carotene and many nutritional ingredients beneficial to human body. Kochujang particularly promotes digestion by the action of highly active amylase and protease, Capsaicin component of pepper has antimicrobial action and anti-cancer action, and the characteristic pungent taste stimulates skin, It is an effective food for dieting by promoting circulation. Kochujang having the above-mentioned characteristics is added in an amount of 16.5% by weight to 20.5% by weight based on the total weight% of the sauce. When the above kochujang is added in an amount of more than 20.5 wt% based on the total weight%, the spicy taste becomes strong due to the effect of the capsaicin component. When the added amount is less than 16.5 wt% based on the total wt% It weakens.

By mixing the ingredients at a ratio within a limited range as described above, it is possible to produce a red pepper sauce buttered garlic sauce as shown in Fig.

f)

In step f), 20 parts by weight to 40 parts by weight of octopus leg of step d), 20 parts by weight to 40 parts by weight of seafood, 20 parts by weight of potato, To 40 parts by weight were put into a cooking vessel and the mixture was evenly squeezed as shown in the picture of Fig. 7 and the Butter Garlic sauce prepared in the step (e).

Here, the seafood may be at least one selected from the group consisting of shrimp, mussel, shellfish, and skipjack, but it is preferable to use the shrimp best suited to the broth according to the present invention. In addition, the potatoes preferably use baked potatoes and can be cut to a certain size to facilitate ingestion.

As a further example, the above-mentioned pepper paste buttered garlic sauce may be dipped in croaker, octopus legs, seafood, potatoes, etc., or brushing of buttered garlic sauce of Kochujang, such as croaker, seafood, potatoes, Or the like. At this time, the amount of buttered garlic sauce to be used can be appropriately increased or decreased according to the taste of the consumer.

g) Baking in the oven

In the step g), as shown in the photograph of FIG. 8, a croaker, octopus leg, seafood, potatoes and the like simmered in a hot pepper paste buttery sauce are placed on a plate in the step f) and heated in an oven at a temperature of 190 to 210 ° C Bake for 8 to 10 minutes.

If the temperature and time range are out of the above-mentioned ranges, the contents loaded on the plate may be burned or may not be fully cooked.

On the other hand, the croaker, octopus legs, seafood and potatoes baked in the oven are formed in a shade of color as shown in the photograph shown in Fig.

In addition, the croaker, octopus legs, seafood, potatoes and the like baked in the step g) may be further placed on a plate and decorated with rosemary or the like.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples.

[Example]

1. Semi-finishing

The prepared semi-finished jeong min-eum was cut to be divided into both sides around the back part, and the non-eating parts such as the head, tail and bones were removed, and the half width was about 12 cm centered on the center of the medium.

2. Marinade the lost fish

In the cooking vessel, 200 g of olive oil, 1 g of salt, and 1 g of pepper were immersed in the sauce so that the portion of the crust divided into the sauce reached the bottom of the container. Next, turn over the dill and the time-lapse coconut sauce to touch the bottom of the container containing the sauce and mature for about 24 hours.

3. Sheath formation on the surface of the crust

The sheath was formed several times in the shape of an oblique line with a depth of about 3 mm at intervals of about 15 mm on the surface of the marinated brood.

4. Octopus legs cooking and sheath formation

Only the legs were cut off from the cleaned octopus and then immersed in the water. Next, several cuts were formed on the surface of the immature octopus legs at an interval of about 6 mm and in a diagonal line with a depth of 3 mm.

5. Kochujang Butter Garlic sauce manufacturing

100 g of melted butter, 30 g of chopped garlic, 2 g of salt, 5 g of red pepper powder, and 30 g of red pepper paste were mixed to prepare a hot pepper buttered garlic sauce.

6. Cream fish and seafood are poured in a hot pepper paste butter garlic sauce

About 30 parts by weight of octopus legs, 30 parts by weight of shrimp and 30 parts by weight of baked potatoes were mixed with 100 parts by weight of cod fish having a sheath formed on the surface thereof with buttered garlic sauce.

7. Bake in the oven

Hot pepper Buttered garlic sauce, boiled cilia, octopus legs, shrimp and baked potatoes were baked in the oven for about 10 minutes at a temperature of about 200 ° C.

[Experimental Example] Sensory evaluation

The sensory quality characteristics were evaluated by obtaining the roasted Butter Galicum roasted in the pepper paste prepared in the examples and the roasted minori roasted in the general market. At this time, the roasted Butter Garlic mackerel of the Kochujang was an experimental group, and the broth obtained from a general mart was set as a control group.

In addition, we evaluated the color, the smell, the sweetness, the salty taste, the spicy taste, the soft taste, the hardness, the chewiness, and the overall overall taste for the general consumers and from the teenager to the 70s in Shinan- , And male and female citizens (100 persons) living in Muan - gun. The sensory evaluation method is a 5 point symbol scale method (very dislike: 1 point, usually disliked: 2 points, average: 3 points, slightly better: after the sensory evaluation, 4 points, very good: 5 points), and overall quality was evaluated. The evaluation results are shown in Tables 1 and 2 below.

division Fishy Gochujang taste sweetness Salty taste Hot Experimental group 4.15 ± 0.73 4.82 ± 0.38 4.77 + - 0.42 4.55 ± 0.69 4.73 ± 0.44 Control group 4.13 ± 0.59 4.55 + - 0.72 4.67 ± 0.57 4.68 ± 0.59 4.72 + 0.81

division color Softness crustiness Chewing Moistness Experimental group 4.58 ± 0.78 4.72 + - 0.62 3.50 + - 0.71 4.77 0.55 4.60 + - 0.71 Control group 4.21 ± 0.99 4.28 ± 0.69 4.22 + 0.66 4.55 + - 0.61 4.31 0.84

As shown in Tables 1 and 2, the results were similar to those of the experimental group and the control group, and the results were significantly higher in the experimental group than in the control group in the taste, sweetness, pungent taste, softness, chewiness, Can be confirmed. In addition, in the color portion, the experimental group showed higher results than the control group, and consequently it can be concluded that the broth produced by the method of the present invention can satisfy consumers' desire as well as the taste.

Claims (4)

a) Crimson grooming steps to remove the hair, tail and bones from the semi-finished jung min fish;
b) equally dividing the prepared croaker of step a) into a predetermined size and marinizing the divided croaker;
c) forming at least one sheath on the marinated brood of step b) in an oblique or upright position;
d) ripening the octopus legs and forming at least one sheath on the digested octopus legs, either diagonally or dashed;
(e) mixing 56.0 - 64.5% by weight of melted butter, 16.5 - 18.0% by weight of chopped garlic, 1.0 - 2.0% by weight of salt, 1.5 - 3.5% by weight of red pepper powder, and 16.5 - 20.5% by weight of red pepper powder to prepare a buttermilk sauce.
f) 20 to 40 parts by weight of octopus leg of step d), 20 to 40 parts by weight of seafood and 20 to 40 parts by weight of potato are put into a cooking vessel with respect to 100 parts by weight of the croaker of step c) Butter Garlic sauce and evenly boiled steps; And
g) baking croaker, octopus legs, seafood and potatoes simmered in the hot pepper sauce buttered garlic sauce of step f) in an oven at a temperature of 190 to 210 ° C for 8 to 10 minutes. Method for manufacturing broiler meat. The method according to claim 1,
The Cream marinade of step b)
Immersing the broth divided into a predetermined size into a mixed source of olive oil, salt and pepper at a ratio (wt / wt / wt) of 1: 0.2-1.0: 0.2-1.0; And
The dill and thyme were added to the source at a ratio of 1: 0.1-0.2: 0.4-0.6 (wt / wt / wt), turned upside down so as to come in contact with the bottom of the container containing the raw fish sauce, Wherein the fermented milk is fermented and fermented. The method according to claim 1,
Wherein the seafood in step (f) is at least one selected from the group consisting of shrimp, mussel, shellfish, and skipjack. The method according to claim 1,
The method according to any one of claims 1 to 5, wherein the mouth of the octopus leg in step d) is heated at a temperature of 97 to 100 ° C via water or water vapor.

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